The manager of a chain of bakeries is looking to measure changes in the costs of their base materials. They have data from two years (2011 and 2021) and would like to know how much their input prices have increased over this time. Prices and quantities of four major inputs (our, sugar, eggs, butter) are given below. Calculate the W, Basso/he and Fisher price index numbers to measure the price increases in 2021 (with 2011 = 100) and discuss the pros and cons of these indexes in measuring the price increases since 2011. 2010 2020 Ingredient Price per unit Units Price per unit Units Flour $8.55 15.1 $13.20 15.3 Sugar $12.30 9.6 $13.90 9.4 Eggs $4.15 12.1 $6.25 12.5 Butter $13.60 5.3 $14.10 5.7 i. Laspeyres Price index for 2020 with 2010 as the base year: ii. Eagsghe Price index for 2020 with 210 as the base year: iii. Fisher Price index for 2020 with 2010 as the base year: 3 iv. Comment on the practical use of the above 3 price indexes